Coat the beef with flour and brown on all sides. To get a good browning without releasing the meat's juices, heat the dutch oven thoroughly. Add 2 tablespoons oil. Add the beef but do not move. When you place the meat into the pot, make sure it covers the bottom. Brown over medium high heat. Once the bottom is brown then turn over and brown the other side.

Add the remaining ingredients except the potatoes and carrots and bring to a boil. Lower heat and cook for approximately 2 hours. At that time, add the vegetables. Cook for another 1/2 hour and season to taste.

Heat a large skillet, preferably cast iron and add the oil and butter. When the butter is completely melted down, place your four thighs (which have been lightly coated with the seasoned flour) side by side and brown each side golden brown over medium high heat.

When the chicken is ready, place in a serving dish. In the remaining olive oil butter in pan, add the minced garlic and fry until golden brown. Add the sliced mushrooms saute until mushrooms brown on both sides. Add the lemon juice, saute and add the capers. Season to taste. If the sauce is too sour, add 1/4 cup of water or enough water to taste lemony but not too sour. Return chicken thighs to the sauce.

Serve with white rice and salad. Today I served a simple Manoa lettuce salad with homemade oil and vinegar dressing. The lettuce was from my friend's garden.